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Mix the above to make the sauce.
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1 pound of shelled and deveined shrimp
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Dry cornstarch to coat the shrimp in
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Deep fat fry the shrimp until lightly brown.
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Drain on paper towel, put in a bowl and coat with the sauce.
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Serve in a lettuce lined bowl, top with chopped scallions.
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This is said to be close to Bonefish Grill's Bang Bang Shrimp:
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CRUNCHY FRIED SHRIMP WITH CAYENNE AIOLI
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This starter gets a double dose of cayenne - in the cornmeal coating f
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or the shrimp and in the garlicky mayonnaise dip.
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1 1/3 cups regular or low-fat mayonnaise
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1 1/2 teaspoons fresh lemon juice
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2 garlic cloves, pressed
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1 teaspoon cayenne pepper
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1/2 teaspoon Dijon mustard
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Peanut oil (for frying)
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1/2 cup yellow cornmeal
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1/2 teaspoon salt
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1 1/2 pounds uncooked jumbo shrimp, peeled, deveined
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Whisk mayonnaise, lemon juice, garlic, 1/2 teaspoon cayenne and
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mustard in small bowl to blend. (Can be made 1 day ahead. Cover
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tightly with plastic wrap; refrigerate.)
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Pour enough oil into heavy large pot to reach depth of 2 inches;
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heat to 375F. Mix cornmeal, salt and 1/2 teaspoon cayenne in medium
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bowl. Add shrimp to cowl; toss to coat. Working in batches, add
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shrimp to hot oil and deep-fry until shrimp are golden and opaque
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in center, about 1 1/2 minutes. Using slotted spoon, transfer shrimp
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to paper towels to drain.
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Place aioli in center of platter; surround with shrimp and serve.
